Effects of different types of dried fruit on sensory and texture properties of white cheese

Year 2024, , 38 - 46, 30.06.2024

Zekai Tarakçı , Murat Yolaşan

https://doi.org/10.53663/turjfas.1428521

Abstract

In the study, five kinds of white cheese produced, one of which was a control sample (CC). According to the amount of curd used in the production of cheese, black mulberry (C1), blackberry (C2), black grape (C3) and raspberry (C4) dried fruit added to the curd at a rate of 2%. The cheeses packed with a vacuum packaging machine and left to ripening for 90 days at 7±1°C. During the ripening period (3rd, 30th, 60th, 90th days) samples were taken from cheeses, sensory analyses were performed, and textural parameters including resilience, hardness, springiness, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and springiness parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (p˃0.05), differences regarding the ripening process found out though (p<0.05).

Keywords

White cheese, Fruit powder, Texture, Sensory

Ethical Statement

Not applicable.

Supporting Institution

No financial support was received for this study

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